The Best (Baked!) Keto Chicken Nuggets

Properly crisp and utterly delicious, these keto chicken nuggets are a real treat with all good-for-you ingredients. Oh, and they just so happen to be ideal for meal prepping!Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

📝 Ingredients

• 500 g chicken breast (or debonned thigh (for extra juicy nuggets!), cut into small pieces)
• 1/2 cup sour cream (or full-fat coconut cream)
• 1 tablespoon white wine vinegar
• 1 teaspoon poultry seasoning
• 2 cloves garlic (ran through a press)
• 1/4 teaspoon freshly ground black pepper
• kosher salt (to taste)
• 1/2-1 cup almond flour (as needed (or more pork rinds for a nut-free version))
• 1 egg (lightly beaten)
• 1 tablespoon sour cream
• 90 g pork rinds (crushed*)
• 25 g Parmesan cheese (finely grated)
• 1 teaspoon oregano
• 1/2 teaspoons paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon freshly ground black pepper
• pinch cayenne pepper
• kosher salt (to taste)
• (sugar free!) ketchup (**)
• our marinara sauce
• chives (finely chopped)

👨‍🍳 Instructions

1. 1Rinse and pat dry your chicken pieces. Set aside.
2. 2In a large bowl suitable for marinating, mix together the sour cream, vinegar, poultry seasoning, garlic, freshly ground black pepper and season to taste. Add in the chicken, cover with cling film and marinate in the fridge for at least two hours (though preferably overnight!).
3. 3Preheat oven to 425°F/220°C. Line a rimmed baking tray with parchment paper or a baking mat.
4. 4You will need three bowls for the three coatings. In bowl 1, place your almond flour (or more crushed pork rinds). In bowl 2, whisk your egg with sour cream. And in bowl 3, mix thoroughly together the crushed pork rinds, Parmesan cheese, paprika, oregano, garlic powder, onion powder, freshly ground black pepper, cayenne and season to taste with salt (will vary quite a bit depending on the saltiness of your pork rinds).
5. 5Dip your chicken pieces one at a time in the almond flour, followed by the egg, followed by the pork rinds mixture. Place in the prepared baking tray.
6. 6Bake your chicken nuggets for 20-15 minutes until fully cooked (i.e. no longer pink and the juices run clear). Serve right away (though they're also surprisingly good cold too!).
7. 7Store in the fridge for 3 days or in the freezer for up to three months (they reheat great!).